Portobello Mushroom PIzza Cups Recipe

Portobello Mushroom PIzza Cups Recipe photo by Taste of Home

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Making stuffed portobellos for guys watching a hockey game was quite an endeavor. I made two dozen for six guys, and as the game got more exciting, they screamed for more. Scraping the gills from the underside of the mushroom is easy if you use a small teaspoon, gently, so as not to crack the cap. The amount of cheese, pepperoni and spices is entirely up to whatever satisfies your team. —Lorraine Caland, Shuniah, Ontario

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Portobello Mushroom PIzza Cups Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

4 large portobello mushrooms (3 inches)
4 teaspoons olive oil
1 cup marinara or spaghetti sauce
12 slices pepperoni, finely chopped
1/4 cup chopped green pepper
1-1/2 teaspoons Italian seasoning, divided
1 cup shredded Italian cheese blend

Directions

Remove and discard stems and gills from mushrooms; brush caps with oil. Place rounded sides down on an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 5 minutes.
Meanwhile, in a small bowl, combine the pizza sauce, pepperoni, green pepper and 1-1/4 teaspoons Italian seasoning; spoon onto mushrooms. Sprinkle with cheese and remaining Italian seasoning. Bake for 8-12 minutes or until mushrooms are tender and cheese is bubbly. Yield: 4 servings.

Nutritional Facts 1 stuffed mushroom equals 233 calories, 15 g fat (6 g saturated fat), 28 mg cholesterol, 572 mg sodium, 13 g carbohydrate, 3 g fiber, 10 g protein.

Originally published as Portobello Mushroom PIzza Cups in Taste of Home February/March 2012, p50